Spiced Crab Apples
From Successful canning and preserving (1917).
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A historical recipe
Successful canning and preserving, by Ola Powell (1917).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Choose round crab apples uniform in size;
- do not pare them.
- Make a spiced syrup by boiling together one quart of vinegar, one quart of sugar, one tablespoonful of cinnamon, cloves, and one teaspocnful of mace and allspice, add crab apples, and heat gently, being careful not to burst the fruit.
- Let stand in syrup over night, pack cold, cover with syrup, seal, and process pint jars fifteen minutes at 180° Fahrenheit ( simmering ) .
Plating
Cookware for this recipe
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Saucepan